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Marinade:
1 large egg white
1/2 teaspoon salt
1 tablespoon dry sherry
1 teaspoon oriental sesame
oil
2 teaspoons cornstarch
1 tablespoon soy sauce
3 tablespoons peanut oil
1 large garlic clove, crushed
slightly with the cleaver
1 pound fresh spinach, washed,
drained and tough stems removed
1 teaspoon salt
1 teaspoon sugar
1/2 cup peanut oil
1. Freeze the chicken in
separate pieces. Thaw until semifrozen, then
shred fine. Mix the
chicken with the marinade ingredients and marinate
for at least 1 hour,
or as long as overnight. Divide the chicken shreds
into two equal portions
and mix the soy sauce into one portion.
2. Heat a wok over high
heat until very hot and add the 3 tablespoons of
peanut oil. Add the
garlic and stir fry for a few seconds, being careful
not to let it burn.
Add the spinach and stir fry until the ingredients
are thoroughly mixed
with the oil. Add the salt and sugar. As soon as the
spinach wilts, use
a pair of tongs or chopsticks to transfer the spinach
to the center of an
oblong serving platter. Discard the garlic and any
accumulated liquid.
Wipe the wok clean with a paper towel.
3. Reheat the wok. Place
the strainer over a pot near the stove. Add the
half cup of peanut
oil to the wok, heat to about 280F, and add the chicken
portion without the
soy sauce. Stir quickly to separate the pieces of
chicken. As soon as
the chicken turns white, pour the contents of the wok
into the strainer
and allow the oil to drain away. Transfer the chicken
to one side of the
spinach. Cook the chicken portion with the soy sauce
in the same manner
and arrange on the opposite side of the spinach.
Serve hot.
